Dissolve gelatin in boiling water; stir in cold water. Pour mixture into 9 x 5 x 3-inch loaf pan. Refrigerate until firm, about 3 hours. Cut into 1/4-inch cubes; set aside.
Blend graham cracker crumbs, margarine or butter and sugar. Press mixture on bottom and side of 9-inch pie plate. Set aside.
Prepare cheesecake filling according to package direction using milk. Fold in gelatin cubes. Spread mixture in prepared crust. Refrigerate 2 hours.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.